Grant: 0:00

Welcome to The Waterbury Talks. I'm your host, Grant Copeland. Today's conversation is with The Art of Yum, an eclectic fusion restaurant nestled within the Mattatuck Museum in downtown Waterbury, with a second location in Southington. Fueled by boundless creativity, brotherly chemistry, and completely unique culinary delights, it has established itself as one of the top restaurants in the vibrant Waterbury scene. Two of its ownership trio are Waterburians, Michone Arrington and Donte Jones. And along with third owner, James Thompson, The Art of Yum master chefs have wowed some of the world's biggest celebrities. In this inspiring conversation Michone and Dante talk about growing up in Waterbury, how they're leading by example, what they're really delivering to their patrons, and who they're trying to prove wrong. If you've got an appetite for the amazing, well dive in, as The Waterbury Talks with The Art of Yum, and we start the conversation with one of their master chefs, Michone Arrington. You're the founder and chef of a fusion restaurant by definition, but it's so much more, tell us about the Art of Yum.

Michone: 1:04

The Art of Yum. Well, it has a great story behind it. I personally started it in about 2012, technically to 2010, legally 2012. I was a talent chef at ESPN and I decided to monetize my height and popularity there with certain special guests that came in and I started doing personal chef gigs. And from there, I was like, you know what, I'm a very artsy person... let me put a name to this and create something special. so I created the Art of Yum. And from there I started a, Michi Sauce line. and then, food truck, and then a meal prep service. And then I called Donte and James, like, all right, guys, the weight is getting really hefty on my shoulders. I, I need your help. So, Donte and James have been a major part in the growth, the growth of the Art of Yum. And the reason everyone asks me, why, why do you that the name is so you know, out there? You know, I was like, it really is not really that crazy of a name, but it's just because my, myself, I love all forms of art. my prior career, I was in dance. I did a little music. I dip and dabbled in photography, videography. Not, not like you guys, but I, I tried. so I I've, I like every plate to come out, like a piece of art. So it's the Art of Yum,

Grant: 2:17

now, why did you choose Waterbury for the restaurant?

Michone: 2:20

Myself and Donte, it is our hometown. I grew up here. I didn't finish high school here. I did homeschool based on the, the, the art career that I had earlier. but we, we decided downtown everyone poo poos downtown, so it was a little bit of pride, prove people wrong and a bit of, you know, trying to revitalize downtown Waterbury because you go any other town, which is just like Waterbury but worse, and they're always like, Oh, like Waterbury, really? It, it really, you know, to say you're from here, and for everyone to think that of this town, you want to give a special twist to what downtown Waterbury actually is. even though we're a small little restaurant, I think we've done a little bit of our goal so far.

Grant: 3:01

Tell us about some of the other offshoots of the restaurant, for example, the fit box program.

Michone: 3:05

The fit box program. it's a program that I started, basically, again at ESPN. you're dealing with a lot of athletes, ex athletes, and they were like,"Man, I want to eat your food, but I'll be honest, a lot of it wasn't on the healthier side of the spectrum." So I was like, you know what? I try to go plant based. I only usually could do like three months out of the year anyway. So I'm like, you know what, let me try to put the fitness into the delicious. So I like to call it like Healthy Deliciousness. I know it's a little corny, but that's, that's my, my, my slogan. so with, Kevin Negandhi, who's, ESPN host, Cassidy Hubbarth, Magic Johnson. I tried it on them. and it, it worked. So then I went to, Sean Chambers at body rock in Hartford. We tagged teams and I use it on his clientele, then Donte and James and I were like, listen, let's put it out there. So, so now it's been going pretty well pretty well. it's, it's one of the more difficult things to do because, it's, it's so many different levels. one, counting macros for different people of all different sizes and backgrounds and blood types of things like that. Two, packing it up and safely delivering it, especially now with this year, like safety is major. And, and three, just trying to create a menu that everyone would like is impossible. So it's a tough task, but it's fun.

Grant: 4:27

Nice to have the greatest point guard of all time is one of your guinea pigs!

Michone: 4:30

Like a little name dropping there, you know? Irvin, you haven't been here yet. Disappointed! So you've also invented some, some sauces and other things. Michi Sauce. Yeah. Yeah. Michi Sauce, man. I'll be honest,humbly speaking, Michi Sauce is like a legendary sauce at ESPN. If you go on the campus now, it's pretty hard to get there, get on the campus now. But if you find yourself there, it's... if you say, Michi Sauce, they know exactly who made it and how it tastes and how amazing it is. and honestly, myself, Donte and James, we all have our specialty sauces really based on our culinary backgrounds. Myself, I'm more Asian fusion. So Michi sauce is more of like a, a sweet spice twist. I call it like a gourmet version of like a orange general tso type of sauce with New England hint of maple. Donte is more of a dijon Donte, chipotle sauce. He puts dijon mustard on everything. Don't tell him I told you. and then, James is more like a barbecue smoker guy. if you ever seen him, you could tell right away he's a barbecue smoker guy. So he has, of course the barbecue sauce, which is a amazing, he smokes it for God knows how long and just, just drips it into the bottle. Pretty good. That's pretty good. so it's yeah. And honestly, if you want some Michi Sauce or Dijon Donte or Chef James barbecue, theartofyum.com

Grant: 5:48

And tell us a little bit about the catering and the food truck. How is The Art of Yum's delivery of those two services different than others?

Michone: 5:55

Thats a great question. so recently we, retired our personal food trucks and teamed up with PAL. So that is very special for us because, we started in Waterbury. We wanted to help the community and to have a team of young ones who are interested in culinary arts and to learn about the business and culinary arts as well, to take that and also have a food food truck, and to have those two marry is awesome. there's three kids I know that have like insane backgrounds that we, I took them under my wing, they even work here sometimes. and, and to know that they come from only knowing what chicken and fries is to, you know, be being able to have a conversation with a front chef is pretty awesome. And it's, and to know like how to balance a checkbook or how to know how you're making money. all that from where they began is really special and all our stuff is homemade, is gourmet, the food truck at PAL, not to say anything bad about PAL, was basically frozen this, frozen that, take it. We changed that whole, system. So it's mostly gourmet food handmade by kids, who are learning and trying to better than themselves. So if you go to the PAL food truck, just know that you're doing something bigger than getting a sandwich. You're, you're supporting someone's dream, in the future. And catering, is one of my favorite, aspects of, of the Art of Yum. mainly weddings. bridezillas, I love you all, no matter how mean you are to me. But it's, it's the fact that it's a pressure. Like I love my back against the wall, but that's the best of me comes out. So when you're there and you're putting the food together, you know, you're, you're in charge of everyone's mood for the next three or four hours. And it's, it's kinda like a high, you know, and it's, I get very excited, from the menu planning to, again, the artsy side of me, the designing of the buffet or the plating. Or even we go as far as helping with color schemes and menu schemes and things like that. So, at that that's awesome. and it's not only weddings it's even the smaller, catering events, it's the ability to connect with people before you feed them. the ability to explain the, the menu to people who don't normally know what different specialty things are. sometimes here, we're not able to do that for every table because we're in a way in the back, you can't, you know, run back and forth, that'd be kind of crazy, but to have that ability to connect with people. That's one thing I miss about ESPN cause being like a talent chef or you're right there with the person talking to them, explaining what you're doing, explaining how you're doing it, explaining like how it's good for them, how it's bad for them, depending on what it is. So that aspect I do miss on a customer basis. So catering kind of brings that back. and then my ultimate favorite, is personal chef gigs. Again, to go back to it's ones like going back to the beginning, you know, it's like how it all began. And again, kind of connecting with the customer and there's no better connection than being in the person's home. Like they trust you enough to welcome in the home. Even this year, you know, it's still going strong. it, it's a, it's a special thing, you know,

Grant: 8:57

talk about, talk about that. Is there something you guys are trying to create beyond just the food experiences? Is there a unique culture that you're trying to build and talk to us about the team?

Michone: 9:08

All right. So, from, if you've ever been in a kitchen kitchen, you know that it's not really this kind of atmosphere, you know, I've got pots, pans around in my head, you know, grits thrown at me, I'm dead serious. But here, I like to make it a family atmosphere. I told Donte and James, when we first started the brick and mortar location, I don't want to have, you know, a, yes sir no sir mentality. Yes, you needs some kind of order, but at the end of the day, I want you to leave here happy. And while you're here, I want you to be happy as well, because if you're, if I make you happy, you're going to make everyone else that comes in happy as well. and even as my background, how I was raised, if you ever met my, my father, he's just the most positive person in the world. Like I've barely seen him mad ever, unless I did something really wrong. and so that brushes off on me and there's nothing really that could get me to the point where, you know, cussing someone out. So I like to keep it a family atmosphere. So it spreads around. We have, we have enough, craziness out in this world today. I want you to come in here and have a sense of, of - [sighs] - peace, you know.

Grant: 10:16

So talk to that a little bit. Being a restaurateur is a pretty grueling job, its 24/7 and around the clock. What gets you excited about the hustle and the grind of that?

Michone: 10:25

like I said, it's, it's a, it's a special, it takes a special kind of idiot to love the restaurant business. And I am that special kind of idiot. Like it's, it's honestly, people don't understand how hard, everyone's job is hard. It has its difficulties, but the restaurant business itself is insane. Like the most, minute problems could be huge, you know, from the big things like food poisoning or the little things like for getting someone sauce and they give you a, a paragraph of, Oh, this place is terrible cause they forgot my Buffalo sauce on the side. It's so stressful. And then in the back, everything is so fast paced and you're dealing with live guests and hot oil and you have to, you have to be mentally strong because myself and Donte we're chef managers and to do both is pretty insane. It's pretty insane. So not to pat myself on the back or Donte on the back, if he was here, it's tough, but you have to be, like I said, a special kind of person, I'll take idiot out of it to, to manage it for so long.

Grant: 11:25

Let's switch gears a little bit. You mentioned being born and raised in Waterbury. Tell us about your upbringing here.

Michone: 11:31

I'm from two giant families, the Maya family for, from Waterbury. Most everyone knows the Maya's, especially my uncle Pudgy Maya. and then my dad's side of the hall of the Arrington family. So I grew up in a very family centric, upbringing. like for instance, in elementary school, I went to the elementary school in my grade alone with like 10 cousins. So I always had like my, my squad growing up. and then I also had a turn point. And like everyone does like middle school where I started getting real artsy and weird and you know, like everything inspired me. I mean, I was like in the clouds, but, and then that, turned into, the dancing thing. Cause my, my, my parents were both professional dancers. My dad was a, a singer, for a long time. The Maya family, they're all entertainers. So I started getting into that. but yeah, I've always been a super creative, fun loving person. And I always try to surround myself with older people. a lot of people always called me weird because growing up all my friends were at least five to six years older than me. Not on purpose. It's just, I was just attracted to the wisdom. You know what I mean? Like if you could teach me something, I'm like a magnet, you know, and I feel like everyone has the ability to do that. But if you're older, you also have seen a lot more, you know, so. Yeah, that's pretty much, that's pretty much it.

Grant: 12:49

Was there a moment as you were growing up, or even as a young adult where you said, I actually want to take this creativity and become a chef?

Michone: 12:58

So the crazy thing is no, not at all. I always, always, either painting and then I was like, yeah, there's no money in that. So dancing was like, okay, I got a nice little contract with a, with a company. So I started doing that. then from that company, I started doing music as well. You know, a little drum machine boy, but, And so I I've, I've gotten injured, and you know that if you're in a career of the arts, it's very short. so the doctor told me, listen, you have to figure something else out because you know, you're not going to be able to do this much longer. So me being creative, I'm like culinary arts, let's see what this is. I always love to cook, but I never thought I'd be a chef. So I went to culinary school and I was like, I just fell in love with it. I fell in love with it then right after that, I went to Holiday Inn, fell more in love. And then I got head hunted by ESPN and it's like, my whole chef career was this fast track. You know, it was like, boom, boom, boom, boom. unlike James and Donte who, you know, their story is like when I was four years old, I had a spatula l in my hand, I'm totally different. I just, I kind of fell into this. I just fell in love with one, plating, and two the connection that brings us instant gratitude. Cause like with painting or dancing and you have to wait. So after the show, you know, for them to say, "Oh, I like this, I hated that." But with cooking, once you serve it, that one bite, depending on who the person is and the personality it'll tell you right away. So I love that instant gratification or instant negativity so I can fix it, you know?

Grant: 14:23

And when did you meet Donte and James for the first time?

Michone: 14:26

I met them at ESPN oddly. Donte. I seen him around like Waterbury growing up. We never really were close. we just like knew of each other. but I didn't really know Donte or meet Donte until ESPN, I was always a guy I grew up here, but I never was here. You know, I would like to travel about, you know, so again, I was that weird artsy kid, always doing random, weird stuff.

Grant: 14:47

So you've cooked for quite a spectrum of people, everyone from, local Waterburians, to the biggest of the big celebrities. Who do you enjoy cooking for most the most?

Michone: 14:58

so I got to say Magic Johnson, definitely Earvin Magic just cause his personality. The guy is an awesome guy and he helps create the whole ARTEF, name, him and Cassidy Hubbarth. both at ESPN. They're like, like an artist and a chef. I was like, you're like an ARTEF. So once Magic names, you you're like you have that for life, you know, ARTEF it is. then I would say second was probably the, The Rock. The Rock is an awesome guy. he's one that helped fit box get along. He's like, "dude, I can't eat that. I'm not eating that." You know what I mean? but for him and I met him when he was like, not at the peak, but coming up and just to be that kind of person. Awesome. The list is so long, like Denzel, like you name it. I, I cooked for them. let's see. My favorite athlete, I must say, Oh, I said Magic Johnson, so yeah. Oh, and then I'm a huge Eagles fan. Judge me if you want, I don't care, Philadelphia Eagles all the way. The only person that I actually got sweaty hands and nervous to meet, I turned around, no one told me on purpose, Donovan McNabb was coming. I turned around and I see Donovan McNabb I'm like, you know, I met you named anybody turn around, all right, cool. I got them. Donovan McNabb, I got clam hand and it's embarrassing. I don't know why I'm saying it now, but yeah. Yeah.

Grant: 16:11

A little bit about your heroes. You mentioned a big family and you've talked a lot about your dad and I know your mom is important to you to talk about your influential people in your life.

Michone: 16:22

My, my, my, my, my mom is awesome. Awesome. And it was a special about my mom. I don't think she knows how special she is. You know, oppodite of my dad, my dad knows he's great. So he, like, he just, he shares it, you know, and he walks around with his chest out high, but my mom she's super special. She's like, and seeing them together, they're like a powerhouse, so to grow up and to see that, you know, a couple could be so strong and so different, it was so special. Which, you know, seeing that makes me treat people differently because you know, and that, you know, I can't do this alone. I need you and you to help it become solid. so, and, and my mom, she's one of those types of caring people. She always puts herself last. and I kinda, I tend to get that from her as well. I wish I didn't get too much of that from her, but I did. and my dad, he's one, one of those guys where again, he lights up every room. He can make anyone smile. Honestly, if there's an issue at the table, I don't even go out anymore. I'm like everyone called him Pop D, I'm like Pop, please take care of that table. Cause he could, he could do it. I I'll be honest if he wanted to be a politician, like I'm sorry, Mayor O'Leary, I think he might win because he's just that type of person. And he's also taught me how to, present myself how to dress because he moves along in a three-piece suit. He goes to sleep in a shirt and tie. I'm not kidding. So just that, and the way he presents himself, it helped helped me along professionally, especially in like teenage years, you know, people are like, why are you wearing a suit jacket? Like, bro, you're going to be wearing once soon too, but I'm just going to beat you to it. but yeah, so they're, they're very special. They're definitely my, my, my, my wife, Nadia, not only is she gorgeous on the outside, but more importantly, in the inside she puts up with me and all my random entrepreneur ideas. she, we have a lot of kids, you know, four daughters. So she, you know, I can't do this and take care of all that. So she takes care of the family very well. And also she comes in when I need say, if someone calls out she's here and she also has her own, you know, she's, she has a Zumba studio and a hair salon, so she's busy as well, but she's always here to help me out. And I couldn't do it without her. So thank you, Nadia. I appreciate you. Love you.

Grant: 18:35

So artistry seems to be a common thread to everything that you do. What are some of the favorite activities you have outside of cooking?

Michone: 18:41

Oh man, my favorite things to do with my children is just painting and just teaching them different forms and different, ways of, of painting. and opening their eyes to different artsy things, especially like music wise. I play four instruments. So teach my daughter piano. My other daughter likes the ukulele. Don't ask me where that came from. so she, she rocks that thing. I think I'm the one to blame for the ukulele, but whatever. so teaching them different things and opening their mind to, different forms of art and different cultures. I, I believe the world would be a way better place if everyone has an open mind to different cultures, because I think every gender, race, always all has something to give, to the human race. And I feel like if you just pick from it, that's what, like what makes America great is like, it's a melting pot, different nationalities. So if you pick from it and I want my kids to be the most cultured kids ever. And that's like my, my, my goal, you know, for them not to judge, but just to accept and learn.

Grant: 19:46

Let's talk a little bit about Waterbury. You're doing so much for Waterbury between the restaurant and between the things you do to connect with the community. On the other side of that, how does the community here in Waterbury support you guys?

Michone: 19:59

Big time. Like I would say PAL for one, just for trusting us with a whole, their whole culinary program was a major, responsibility that we take very seriously here. and just like that the mayor's involved with that as well for him to give it to the go-ahead is awesome. especially not in these climates, you know, again, back to treating each other well. I think it was, well timed partnership. also just the community itself. again, I wouldn't say personally coming to Waterbury, I had a very strong connection. Besides family with Waterbury, but I proved myself wrong. people from school that I unfortunately forgot about, you know, they all come in and support. and then of course the whole black business thing, we have a lot culturally that come there's just because, hopefully I hope they like the food too. and then Donte, he has a major influence in Waterbury. So a lot of people, a lot of his family, a lot of his friends can come here all the time. and also James, like, cause he's from Hartford, but people come from all, all areas. And I'll be honest. I know I said ESPN a lot today, but a lot of ESPN love from Bristol, West Hartford, you know, Fairfield it's just awesome. They come this far to Waterbury. Cause usually the thing is if you live in Waterbury you go to New Haven, to Hartford, but to get people to come here, it's, it's pretty awesome. So I thank everyone that's from Waterbury for supporting us and ordering.

Grant: 21:20

Talk a little bit about, others in the dining scene in Waterbury who stands out to you in terms of other restaurants and dining experiences?

Michone: 21:27

Honestly, I must give my, my credit to Paul at Frankie's. That's my right-hand man. anytime I need a suggestion, you know, I gave him a call. Yes, our, our, you know, menus are very different, but the business aspect of it, no one really does it better than Frankie's and Brooklyn Bakery. They're like, top-notch, yes, it's hot dogs and fries, but if you see the way that they structure everything, it's pretty perfect. So one day I hope to get to that level of perfection. again, I'm not the best business person, but, and organizations, not my, my forte, but hopefully with enough practice, I'll get there.

Grant: 22:03

You have to have a meal in Waterbury with your family or with some close friends and it can't be the Art of Yum. Who do you pick?.

Michone: 22:10

That's a tough one. You know what I must say, my Japanese background I must say Zara. Definitely Zara. their sushi is legit. and then it was just what the kids I'll bring them to Frankie's again, cause they love themselves some hot dogs. And then it was just myself and the wife. I gotta say Signatures, man. Like their on point.

Grant: 22:30

Beyond dining, favorite things to do in Waterbury?

Michone: 22:34

I try my best to stay fit. So I know it's a weird place to bring up, but East Mountain reservoir, I love just open running. not necessarily hiking, just running around in places. So that's like my, my place to, work out and, and just taking the, the, the visuals.

Grant: 22:51

So now I'll give you the floor. Okay. If you're talking with another restaurateur or it could just be a business owner, who's looking at different cities and might be looking at Waterbury, what's the pitch to come to Waterbury? Why would I bring my business to Waterbury?

Michone: 23:08

I would say, first of all, Waterbury, it's a very social community, especially when it comes to Facebook or Instagram. So if you have a good product, people will spread the word very quickly. I'll also say that if you're a people person and you could deal with a majority, because Waterbury is a melting pot as well of different, financial levels and different types of people and cultures, if you could acclimate to all those, things you would also do very well. And I would say to not listen to any naysayers. anywhere you go, people have negative things to say, because that's just easy. I would say, just keep your head up. Be positive. And to give your best you to Waterbury and Waterbury will, will give, give it back.

Grant: 23:52

So at the end of the day, last question. Yeah. What do you hope that people take from the Art of Yum and spending time with your artistry? Gotcha.

Michone: 24:02

I hope when they walk in, they feel the vibe that I've created. it's a mixture of homey, artsy and different cultures. and the menu is the same thing. Like there's a few things that you would get at grandma's house and a few things you'll get in different countries. and it's all a melting pot into one. So I hope that you come here and it's an, an experience for you. It opens minds, even though it's a small restaurant. I feel that when you walk in, but I've heard that when you walk in, you feel instantly it's, it's different. and so far, I I'm proud of that one, I accomplished that and two that everyone's coming in and helping us grow as a company. So thank you. Thank you. I appreciate it. Thanks for coming.

Grant: 24:43

That was The Art of Yum master chef Michone Arrington. Now let's talk with one of his fellow owners, Donte Jones. Tell us about The Art Of Yum and your role in it.

Donte: 24:53

Okay. my name is Donte Jones. I'm, one of the chef co-owners at The Art Of Yum. I pretty much do day-to-day tasks. we amazing meals for, for customers, whether it's meal plan or people coming in for lunch, breakfast, brunch, or dinner. we, we have a small staff of about 15 people that, I help direct. create schedules for the back of the house. day-to-day ordering for different things that we need in house, booking catering parties, whether it's weddings or graduations, baby showers, anything, you know, that involves the Art of Yum, like, we kind of all come together. We put, our, our, our brains together and make sure that, everything goes flawless. that's what I do from day to day.

Grant: 25:37

So you've got three chefs that are involved in the team, yourself, Michone Arrington, and James Thompson. What's the chemistry or the bond between the three of you?

Donte: 25:46

I think, everyone plays their role. our bond is, it's pretty beautiful. We're like brothers, we we're together pretty much every day. we spend a lot of time together, so we have to get along. I think, over time, we've grown to, appreciate each other more because obviously everyone has to play their role. So, one person doesn't like take on, more of a role and they feel like they're pressured. Or, working too hard, you know, I think the beauty of having three partners is, everyone has something to do, so knowing what you need to do, it helps the next person at the end of the day. If I'm on vacation, we know where to slack needs to be picked up. Or, if I need a day off, we know what needs to be done to make sure that, what I'm doing is taken care of or what Michone does, or James does is being taken care of if they're not there. so I think it's definitely a huge plus, to have three of us, rather than just one person taking, taking care of everything.

Grant: 26:42

So give those other two guys a couple of compliments. What's so special about Michone and James?

Donte: 26:47

I think, for, for James, he's super special just because how, how serious he takes everything he does. you know, his expertise that he brings to the table, he's worked at, a lot of different restaurants, at a higher level of, being an executive chef. So like, the expertise that he brings to the table is definitely superb. And I think that means a lot. for Michone, I think, he's super inspiring because you know, everything that he knows the knowledge of, advertising his creativity level, like, is super, you know, really, really good. and I think that inspires both of us. You know what I mean? Like me and Michone, like seeing that he takes pictures of everything and wants to record everything. You know, a lot of times I'm like more of a shy guy that doesn't want to, be in front of the camera or recorder. So I'm like, Hey, get the camera on my face. I'm like, why are you taking a picture of the food for? But as you see over the past, five, six years that we've been working together, that's, what's brought us to the next level, showing people what we do and taking pictures of stuff and putting it online and kind of just, broadcasting everything. I think people like to see what's going on, behind the scenes or whether we're working in action, people like to see that.

Grant: 27:56

So what's the message to the rest of The Art Of Yum team? What's your philosophy? What are you, what are you trying to do, as a, as a culture within the restaurant?

Donte: 28:02

I think my message would be just, obviously just don't let anyone tell you that you can't do something, or, coming into a space, like, Waterbury downtown, it is opportunity down here. You can go be somewhere where we grew up at, you know, me and Michone grew up here, not James, but, we, we grew up in Waterbury and I think, to follow in our creativity level is, is huge. It gets people to come downtown Waterbury, whether they're coming from Hartford or Southington, that's our goal to try to get people to look at Waterbury and say, okay, this is a great space to be.

Grant: 28:39

So is it true that you had the very first concept of The Art Of Yum at a very young age?

Donte: 28:45

I think, you know, I've always wanted to open up a restaurant. I wouldn't say I had the first concept of it. Cause it was, brought to my attention, like, Michone, he started, the whole Art Of Yum brand. and he, he came to me and James and he's like, I have this idea, we should open up a restaurant. and actually it wasn't, even if we started more with meal plans, we wanted to do the whole meal plan, prep service. He came to me with the idea like, listen, I think we should start doing meal plans. And I had, more of the idea, like, I think we should open up a restaurant. Like, if we open up a restaurant, we could do meal plan service and we can have people come and try our amazing, lunch and breakfast meals. And. I think, that took it to the next level. Meal plans is one thing, but opening the restaurant, I think, it was a whole other ball game and being able to do, both of them and then catering comes along. It's just like, it's basically three different businesses that are, coming together. We had to do our homework a little bit where like, let's. Go to Waterbury, cause Waterbury, we, we know people in Waterbury, both of us have, pretty nice sized families. Michone's family is a lot bigger than mine. so we're like, just off of family we could get a lot of people to come down to the restaurant and then, word of mouth, people will come down with the advertisement that, Michone brings to the table. I think, that gets a lot of people that, hadn't been to Waterbury. They're like, okay, like maybe I should come check this spot out. Like these guys are putting out some pretty amazing stuff. so, for us, we started, coming in, doing small things, small little catering jobs, but we made, a huge name for ourselves, just, people see how serious we take it at the end of the day, they know we're not here to play and we're here to stay for longevity.

Grant: A whole other set of things: 30:25

You guys are inventing sauces and products. Is that exciting to think about it in that respect as well?

Donte: 30:35

You know, for, for us, to be able to, invent our own sauces and, like I said, we all bring something to the table. James has the big James' Barbecue Sauce. Michone has the, the, Michi sauce and mine, the Dijon Dante sauce, they're all completely, different sauces. they're not the same. They taste completely different. and I think, they compliment a lot of the, the menu items we try to incorporate it into the new menu items that we have. we sell the sauces, you could buy them in a store, you could buy them in our website. and they're completely different. I think that's cool. If you come into a restaurant, it's all about the sauce, right? At the end of the day. I think a good chef always makes a amazing sauce, so it has to start somewhere. So why not, bring our flavor to the table with, some house-made sauces and let people enjoy them, whether they're in a restaurant or they want to take it home with them. I think, that means a lot making really good tasting sauces.

Grant: 31:28

Let's rewind all the way back to your beginning. What was your childhood like?

Donte: 31:33

I was born in Bridgeport. I moved to Waterbury at a very young age. my father, he passed away when I was six years old. I grew up with, three siblings, all brothers, in the house. with just my mom, she raised us pretty much on our own, so it was kind of, like we were, I was like, I grew up pretty much with, my brothers, my mom, she worked really long days. so she, she really inspired me just to see how hard she worked to make sure that, every day we went to school, we had haircuts, she would always drop us off at the barbershop. So, we would sit there all day long waiting to get our haircuts. Cause the barber would, give us kind of like a discounted rate because he, looked up to my mom, like, okay, she's a hardworking woman. We're not going to be able to afford, to pay for haircuts for them. But I think, growing up without a dad, not because my dad passed away, so it's not like I grew up without a dad because he wasn't there it's because, he, he was killed at a young age. So, it was kind of upsetting that he wasn't there, but my mom still played that role, to make sure that we were groomed, we had a good education, we went to school, and that, that was all, good stuff. growing up in Waterbury, I think this is, you know, an amazing place. I graduated from Kaynor Tech, 2008. I think that was a very, very good opportunity to graduate from, a vocational high school and be able to learn the trade of culinary, which, brought me into ESPN where I worked for a very long time, 10 years. I, I wouldn't trade it for the world, you know, growing up here in Waterbury, I think, it's an amazing place to raise a family, to start a business and to, meet amazing people as well.

Grant: 33:10

So tell me what are your siblings up to? What's the dynamic with your siblings?

, Donte: 33:13

my youngest brother, he just graduated from Sacred Heart right in Downtown Waterbury. he's actually looking to get into marketing, and graphic design. I have a twin brother. he is into real estate. He just got his real estate license. he's owns multiple properties around Waterbury, And my oldest brother, he actually helps out around the restaurant. he works down there. He's a waiter and, helps us with, day-to-day operations as well.

Grant: 33:40

So tell me a little bit more about your mom.

Donte: 33:43

my mom, she grew up in New Haven, Connecticut. she actually lives here in Waterbury as well. she's a very hard working woman. She works a lot. she, she. is a very, very strong woman. I would say, being, a single mom and raising four boys has gotta be pretty tough on her. We all have our own different personalities, so, it's gotta be a tough job to, raise four boys, on your own. So I think, like I said, she's a very, very strong, smart woman.

Grant: 34:11

So your mom and your brothers were big influences on you and, your grandfather as well?

Donte: 34:16

Yeah, absolutely. My grandfather, as long as I can remember, since I was a young kid, he's lived here in Waterbury. and just, he was like super inspiring, just because, , at a young age, seeing how handy he was and, always having nice things for his family, his wife and his daughter, my aunt. I thought that was pretty cool. Like just to see a hard working man, he's a veteran, he worked with the postal service and then he worked for the state of Connecticut. I thought it was pretty cool, to see how hard he worked. He was like a really big role model for me, because like I said, I lost my father at a young age. So to see, a older man, like my grandfather who worked so hard, I thought, this is what I want to be like. I want to be like my grandfather, I want to work hard. I want to have, a nice family. I want to have a nice house, like how he does. I want to be able to, be handy and not have to depend on other people to get things done. Like he always did everything on his own, very dependent and hardworking person.

Grant: 35:11

Was there a moment Kaynor Tech or some other time in your life where you felt like culinary arts is what I really want to get into? I really want to become a chef?

Donte: 35:21

I've always loved cooking. Like I've always, around the holiday times wanted to, make stuff for the family. I think, food brings people together at the end of the day. I think, food makes people happy. That's always been my thing with cooking, around the holiday times or, for dinner, I would always want to help my mom, like, what do you need help with? Do you want me to peel sweet potatoes or something? When I knew that I wanted to be a chef, it's probably my freshman year in high school. When you go to Kaynor Tech, you go through phases, and you get to try every shop. So you go into, electrical, you go into electronics, drafting, carpentry. So being able to go through all of those phases, you kind of see what you're strong at. I think, it's amazing that I picked culinary because look where I am now, culinary has brought me a long way. I had a really good job placement after taking, culinary arts. I'm just like, this is what I want to do. I'm going to give it my all. And, I gave it my all, took full advantage of, the free education that Kaynor Tech's given me and, listen to everything that the chefs taught me and just took it and ran with it. I ended up graduating the top of my class. but it's pretty funny. It's kind of a weird, because I felt like. You're in high school. Sometimes you get a little sidetracked, I always wasn't the top of my class. my senior year, I ended up, I was falling off track a little bit, not like coming to school every day, playing ditch school. and I was at a point where I was going to end up being left back. If I didn't come to school everyday on time, I was coming in tardy. So my chef in the school, he made an agreement with me. He's just like, listen, if you come to school for, the last few months, every day on time, you don't miss any days, I'll get you a job, at ESPN because I know one of the chefs. I had to come to school regardless, cause I didn't want to stay back. So I'm like, I'm going to come to school every day on time. Make sure I'm there because I'm gonna get a job placement, an amazing place, ESPN, and I'm not going to be left back. I don't think anyone wants to, be left back and be with the kids in a grade behind, after working so hard. But, I came to school every day on time. I started taking it very serious and my senior year, and being that I did that, I was rewarded with, top of my class. I was one of the only people in my class that, took culinary to the next level and followed through with it. So, that was pretty cool. And with opening a restaurant downtown, a lot of my classmates came and, they, they gave us, respect and my teachers came in and they, they signed pictures of me with my culinary class. And I'm pretty sure it was like something that a lot of people didn't expect.

Grant: 38:02

When did you meet Michone and James for the first time?

Donte: 38:05

so I met, Michone, I want to say about, two years after working at ESPN. we, we both worked there, for, quite some time I worked there a little bit longer than he was there. and ever since when I first met him there, like I've always, seen that creative level that he brings to the table and just, the friendliness and that charm that he brings, when he talks to people so we've always had that relationship that we built with each other. James as well, we just grew like that bond, just because, we all had the same love for food, and how serious we take it. And I think just how happy we make people and the charm that all three of us, that we bring to the table. I think, we just had that certain relationship with people. Two years after working at ESPN. So I would say that was 2010. We all just kind of work together. You know, you build a certain bond with any kitchen that you work in, in all the kitchens, you build a relationship with people. You have a certain level of respect for the people that you work with. we started doing, catering on the side, doing small weddings, doing, birthday parties and stuff outside of work. And we built that certain level of friendship with each other and just, started talking about opening up a restaurant and starting a business together. Michone was already doing the whole, Art of Yum catering company. And we kind of just, came together to make the Art of Yum a little bit stronger. And, here we are now.

Grant: 39:30

A pretty cool experience to be in a kitchen that's serving food for premiere athletes, ex athletes, celebrities. What was the ESPN experience like in a nutshell?

Donte: 39:39

It was amazing place, amazing platform to be cause. You meet a lot of amazing people. There was all sorts of superstars that, worked at ESPN and that visited ESPN from a day-to-day basis. so, working in the cafeteria, it was pretty cool because everyone came to the cafeteria to get food. and being in the cafeteria, as a chef there, I think that was pretty cool because it gave me the opportunity to meet, big stars like Chris Rock, The Rock, David Spade. Queen Latifa, Common, different rappers that came down to the cafeteria. And I think, those people, even though they're at such a high level in their career, has like a certain respect for you because you're making their food, you always got to respect the person that's making food for you, right? You don't want to, talk down or look down on someone that's making the food for you because you want your food to come out the right way. So, I think it was just pretty cool, being able to work and in a space like ESPN, it kinda grew me into the man that I am today. Cause it's showed me, what hard work is and what's expected from, a chef and what needs to be done to make sure that, you do things the right way, and you come to work every day. You're on time. Like what I learned from my chef at Kaynor Tech, good will come out of it.

Grant: 40:53

So, what are you most passionate about when it comes to cooking?

Donte: 40:56

I want to make sure that, every meal that goes out and, hits that plate or hit your table is, going to be top of the line and make you remember, who made that plate of food for you. Whether they know that I made it or, one of my partners made it or any of our employees made the meal. I want them to have that stamp. Like this plate of food came from the Art of Yum. Like they take pride in what they do. They, love what they do. And, at the end of the day, that's what it's, it's really about, you want the happiness to come from the people that are trying your food. Like, when they leave and they say, Oh my God, that place, the Art of Yum downtown. You have to try that place out. That's what it's all about, at the end of the day, the word of mouth, people, when they have a good experience, they're obviously going to talk about it. They're going to tell somebody else that's going to tell the next person. So just, creating that experience for the person that comes in to eat. I think that's the biggest thing for me.

Grant: 41:47

Favorite things to cook? You guys do so much, but any personal favorites?

Donte: 41:51

It's hard to say, what the favorite thing is. I know we talked about, the sauces, those are, always amazing, there was a lot of trial and error with the sauces. I think for me, I'm trying to fine tune it and make sure that, the sauce is really good. For me, I love Dijon mustard, so, my sauce is a Dijon mustard based sauce, I like to put mustard in everything. I think, a lot of people laugh at me, especially Michone and James, they're like, dude, you're putting a mustard in that? And mustard is like, I hate it or love it type of thing. But I like to incorporate it into a lot of different dishes. I think, it brings the twang to different dishes and, and mustard's good. Why not put mustard on it, throw some mustard up there. and if you don't like mustard, try to Dijon Dante sauce. I think, it would change your mind about how you feel about mustard. I like to cook, a lot of different things. I love to make soups. I like to make different fishes and, I'm more of like a batch cooker. I like to make things in bulk, for, bigger parties, a hundred, 200 people. That's more my niche, cooking in bigger bulks, big batches of soups. I've been more interested in making smaller plates now, too, and making beautiful plates for smaller parties, but, that's my thing. If you go to say, Oh, cook for 200 people, a wedding, thats all my cup of tea. I like the plan and organize stuff like that, cooking for large amounts of people and people enjoying it. It's just like everyone walking up to you, like, Oh my God, everything was so amazing. I think, that's definitely. My cup of tea.

Grant: 43:19

Outside of cooking, which may not be a whole lot of time because you're so passionate about it. But, activities that you like to do beyond cooking? for me, I like to spend time with my family. that's the biggest thing. my fiance and my daughter, she's eight years old. we, we spend a lot of time. We, travel and do different things when we do have time. I like to workout, stay in shape. Cause I work in a kitchen, I'm a sucker for sweets. Whatever's, being baked, whether it's, corn bread or freaking cakes and stuff like that. That's my thing. I've always, loved sweets, but outside of work, those are things I like to do. Spend time with the family, enjoy the amenities of, my home that I worked so hard for, watch movies with the family and do activities with my daughter. She does, like dance classes, just recently put her into boxing class. So different things like that, just to, Just stay a little bit busy, even though, obviously I'm always busy at work. Work is always on my mind. I try not to think about it when I'm at home, but, that's, those are some things that I like to do. You mentioned a couple of reasons why you guys chose Waterbury for the Art of Yum. Word of mouth and being from here, obviously what other qualities are so attractive about Waterbury or where Waterbury is headed for, for other businesses too?

Donte: 44:35

I think, Waterbury is, one of the hidden gems in Connecticut. There's so much, nice things, downtown Waterbury. being comfortable in Waterbury, knowing people in Waterbury I think is pretty cool. The Post Office is right downtown, City Hall is down there. and it's just such a beautiful place. You know, everything looks so nice down there and the Palace Theater is down there. It's a central location. People could catch the bus there. people that are walking downtown, could end up at the restaurant. You have big businesses, downtown Waterbury, which is huge. I think, big companies coming downtown Waterbury, those big businesses come downtown and they see, the work that we put into everything, only good could come out of it.

Grant: 45:17

So what's your take on call it the whole restaurant scene in Waterbury? Obviously you guys would probably consider yourselves a one of if not the best, but what other restaurants do you enjoy and, and how would you communicate the quality of dining that's throughout the city?

Donte: 45:33

I think, Waterbury does have, a lot of nice restaurants. Me personally, I like to try out a lot of different places. I try to support, the smaller businesses that, that are here in Waterbury. you could find me at places like, Noochie's in Town Plot, if I wanted the deli sandwich, I go to La Tavola, they're really good. I like to try different Caribbean restaurants. you have Bertie's on North Main Street, which is really good. Mikey's is an amazing restaurant. I'm super, diverse in what I like to eat. I don't have a particular food that I like to eat. Eating with different cultures, it inspires me and what we make at our restaurant as well, because, we typically set ourselves in the modern fusion cuisine and, it's kind of like a super broad term because it's just different food that we make. It's not like, we're just making, latin food or we're making. Just Caribbean food and there's nothing wrong with, setting yourself in one lane. But I think, it creates a better experience for the customer when they're coming into your place. Like, these guys, you never know what to expect. You're going to be having, the best of everything when you come there, whether it's, Latin or, Asian, Latin-infused food, we, we do it all.

Grant: 46:43

So you've been in Waterbury for such a large portion of your life. Where is the city headed? there's great things happening here. There's great businesses like yours. what's the future of Waterbury? Where is this all headed?

Donte: 46:54

I think, Waterbury has a lot in store for it. with so many great things happening in Waterbury. You have, different restaurants coming into Waterbury, places like ours. I'm pretty sure, When people see successful businesses coming here to Waterbury, there will be a lot more to come. There's a lot of, economic development happening downtown, big businesses like, Post University and, different coffee cafe shops opening up, nothing but good could come out of it. They're redoing the highway, that's going to do, a lot of good for the city because the more cars and the more people that drive through the city, I think, nothing but good could come from, from that.

Grant: 47:31

So you've got your chance to pitch me. If I was going to bring my business or bring my family to live here or do business here, what are a couple things that would be most attractive and hearing what Waterbury has?

Donte: 47:44

I think it's very, a, family oriented restaurant, we preach, stay loyal, to the community. We're always, giving back to the community. So, we're, we're real tight knit. So, coming to Waterbury to start a business, I think, is pretty cool because, as long as you're putting out a good product , people are going to support you. everyone kind of sticks together. Everyone knows each other, in Waterbury. It's a really, homey town. So if you're opening up something new, the word is going to get around pretty fast. Cause it's not like, it's a huge city where, something could be forgotten about. Everyone's going to know. And just, just the help that you get from the City. The City helped us out a lot. You know, when we moved in, we didn't have an awning in the front, there is, initiatives out there and different programs that, help small business owners to, have their business thrive and make sure that, they're behind you so that you make it to the next level.

Grant: 48:35

At the end of the day, when someone spends time at The Art Of Yum, how do you, how do you want them to feel?

Donte: 48:40

I want them to, leave happy, obviously I want them to feel full because, they ate some good food. and I just want them to know that, we take pride in everything that we do and just, leave, \ a happy person and just spread the word and, let other people know, this is an amazing place to be they're, you know, super family oriented. They're fun. they have a lot of personality, and just, Think of us when they think of food or anything to do with catering. I think, we do, a really good job in what we bring to the table and the flavors that we bring to the table as well.

Grant: 49:15

On a more personal level, when someone's talks about you, what do you hope that they say?

Donte: 49:20

I hope, all good comes out when they talk about me. I just want people to remember me, as someone that always work hard, always, has high standards and respect for everyone, that comes in, you know, whether, you're a business owner. Or you're a family person, everybody that, ever meets me and I had nothing but good to say about pretty much everyone. I think it's hard for me to even say anything bad about someone, I try to, hold everyone to the highest level, of respect.

Grant: 49:48

Thank you so much for the time, this is great Donte.

Donte: 49:51

Thank you. Appreciate it. Thanks.

Grant: 49:52

Listen to the full series from The Waterbury Talks, and learn more about The Art of Yum, Waterbury's dining scene, and all the city offers, at thewaterbury.com